Vegetarian Classic Mexican Barbacoa
Discover the bold, smoky flavors of Mexico with this Vegetarian Classic Mexican Barbacoa recipe, a plant-based twist on a beloved traditional dish. Made with hearty portobello mushrooms and tender shredded jackfruit, this recipe replicates the texture and savory allure of slow-cooked barbacoa without the meat. Infused with the rich, complex flavor of guajillo and chipotle chiles, along with a vibrant marinade of lime juice, cumin, and soy sauce, this oven-baked dish is a sensory delight. Perfect for tacos, burritos, or rice bowls, this comforting, aromatic meal is vegan, gluten-free, and packed with wholesome ingredients. With just 30 minutes of prep and a slow, flavor-rich cook time, it's an ideal choice for bringing authentic Mexican cuisine to your table.
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Recipe Information
Ingredients
- 4 pieces portobello mushrooms
- 2 cans canned young green jackfruit
- 1 large white onion
- 4 cloves garlic cloves
- 3 pieces dried guajillo chiles
- 2 pieces dried chipotle chiles
- 2 cups vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Preheat the oven to 350°F (175°C).
Rinse the canned jackfruit to remove any brine and drain well. Use your hands or a fork to pull apart the jackfruit pieces to mimic the texture of shredded meat.
Remove the stems from the guajillo and chipotle chiles. Shake out the seeds. Toast the chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes. Be careful not to burn them.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until they are soft, then drain them.
In a blender, combine the soaked chiles, garlic cloves, vegetable broth, lime juice, ground cumin, dried oregano, soy sauce, salt, and black pepper. Blend until smooth to create the marinade.
Clean and slice the portobello mushrooms into thick strips. Slice the onion into half-moons.
In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add the sliced onions and sauté until they are translucent, about 5 minutes.
Add the mushrooms and jackfruit to the pot, pouring the blended marinade over them. Stir to ensure everything is well coated.
Cover the pot with a lid and place it in the preheated oven. Let it cook for 1 hour and 15 minutes, stirring halfway through. Ensure the jackfruit and mushrooms are tender and have absorbed the flavors.
Once cooked, remove the pot from the oven and let it cool slightly. Use two forks to shred the mushrooms and jackfruit further if needed.
Taste and adjust seasoning if necessary. Garnish with freshly chopped cilantro before serving.
Serve warm in tacos, burritos, or over a bed of rice. Enjoy your vegetarian Barbacoa!
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.7 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
